This Instant Pot White Bean Stew is a quick and easy vegan recipe that’s perfect for winter! It includes creamy white beans, Swiss chard, herbs and red pepper flakes for a delicious Tuscan-inspired meal. It’s perfect for meal prep and even freezes well!

Bowl of vegetarian white bean stew topped with rosemary and parmesan.

When the weather is cold and miserable, comfort food like this Instant Pot White Bean Stew is just what the doctor ordered.

Most people equate the word “stew” with meat and chunky vegetables like my chicken stew recipe, but rest assured that vegetarian stews like this one are every bit as satisfying!

This quick white bean stew contains an entire pound of dried Great Northern Beans, so to say it’s hearty is an understatement. 

This is a Tuscan-inspired recipe with creamy white beans, fire roasted tomatoes, carrots, onion, Swiss chard and red pepper flakes for a nice spicy note. The kick of spice takes the stew over the top and ensures every bite is packed with flavor!

A hefty pinch of parmesan cheese is the perfect finishing touch. 🙂

Vegetarian white bean stew in instant pot.
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Why you’ll love this recipe

  • The Tuscan bean stew requires just 15 minutes of hands-on prep, then your Instant Pot does the rest of the work for you.
  • Leftovers freeze and reheat well, which makes this recipe great for meal prep.
  • It’s naturally vegan and gluten-free, which is perfect for serving guests with diverse dietary needs.

Recipe ingredients

  • Dried Great Northern beans. Using dried beans is essential in this recipe as they make this more of a stew. Dried beans develop a thicker, starchier liquid during cooking, and the creamy texture of the beans make it next level. Using the Instant Pot ensures that it cooks up much faster than the stove top method.
  • Aromatics. Onion, carrot and garlic is the base of great flavor! Diced celery would be great addition as well.
  • Red pepper flakes. 1/4 teaspoon adds noticeable heat without making the stew too spicy. Add up to 1 teaspoon if you like it hot.
  • Fire roasted diced tomatoes. Adds a layer of smoky flavor to the stew. Sub with regular diced tomatoes as desired.
  • Vegetable stock. Use homemade vegetable stock to elevate this dish, or your favorite store bought brand.
  • Dried herbs. You’ll need dried rosemary, oregano, and a bay leaf.
  • Swiss chard. Remove the fibrous stems and chop the tender leaves into ribbons. Be sure to check out my collection of Swiss chard recipes for more info and recipes utilizing this underused green. Not a fan? Sub with kale or baby spinach.
  • Parmesan cheese. Top with parmesan cheese as desired, or serve as-is for a delicious vegan meal.

See the recipe card below for the full list of ingredients and quantities.

How to make Tuscan bean stew

This is one of my favorite easy Instant Pot recipes. Simply sort and rinse the dried beans, then soak them overnight or use one of the other methods that I’ve included in the recipe card.

From there, this Tuscan bean stew cooks up quickly in just one pot. It’s important to note that it will take the Instant Pot 10-15 minutes to come to pressure before the stew begins cooking.

Pro tip: You can either soak the dried beans overnight, or you can use the quick soak method outlined in the recipe card below.

See the recipe card below for full instructions.

How to make tuscan bean stew.
  1. Soak the dried beans. Detailed instructions are provided in the recipe card below.
  2. Sauté the onion and carrot. Set the Instant Pot to the ‘Sauté’ function, add a drizzle of olive oil, then cook the chopped carrots and onion until softened. Add the garlic and red pepper flakes cook for 30 more seconds.
  3. Add the remaining ingredients. Stir in the vegetable stock, dried herbs and spices, fire roasted tomatoes, and soaked beans.
  4. Cook. Lock the lid in place, set the Instant Pot to “Beans / Chili,” and pressure cook for 20 minutes.
  5. Add the Swiss chard. Once finished cooking, quick release the steam. Set the Instant Pot to “Sauté” and add the Swiss chard. Cook just until the greens are wilted and season to taste with salt and pepper.
White bean stew in instant pot.

Recipe FAQs

Can this recipe be made with canned white beans?

Canned white beans will not work in this recipe as they will turn to mush in the Instant Pot. If you plan to use canned beans, it’s best to prepare this dish on the stove top.

How long do leftovers last?

Let the chard and white bean stew cool before storing in an airtight container. Leftovers will last up to 5 days in the refrigerator, or you can freeze them for up to 3 months.

Can I make this recipe less spicy?

Use 1/4 teaspoon of red pepper flakes for a subtle kick of heat, or omit it entirely if you prefer.

Serving suggestions

Pair this comforting stew with a hunk of crusty bread for dipping, or add freshness with a simple side salad.

Recipe notes

  • Pro tip: You can either soak the dried beans overnight, or you can use the quick soak method outlined in the recipe card below.
  • This is a fairly flexible recipe, so feel free to replace the Swiss chard with baby spinach or kale, add more red pepper flakes for extra spiciness, etc.
  • Do not top with parmesan cheese to keep this recipe vegan and dairy-free.
  • Store white bean stew in the refrigerator for up to 5 days or freeze for up to 3 months.
Chard and white bean stew in a bowl with a spoon.

More vegan recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Bowl of vegetarian white bean stew topped with rosemary and parmesan.

Instant Pot White Bean Stew

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Instant Pot white bean stew is a hearty, comforting vegetarian stew with creamy white beans, Swiss chard, and red pepper flakes. It's perfect for meal prep and even freezes well!
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Equipment

Ingredients

  • 1 lb. dried Great Northern beans
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 2 medium carrots chopped into 1/2" pieces
  • 4 cloves garlic chopped
  • 1/2 teaspoon red pepper flakes add up to 1 teaspoon for an extra spicy stew or omit entirely as desired
  • 28 ounces fire roasted diced tomatoes
  • 4 cups vegetable stock
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 bunch swiss chard tough stems removed and chopped into ribbons
  • salt and freshly ground black pepper to taste
  • freshly grated parmesan for garnish (optional)

Instructions 

Prep the beans:

  • Rinse and sort the dried beans, discarding any beans that are discolored or cracked. Place in a large soup pot and fill with water until covered by 1-2 inches. Soak the beans using the overnight or quick soak methods described below. Do not add salt.
    1 lb. dried Great Northern beans
  • Overnight soak: Cover and place in the refrigerator overnight.
  • Quick soak: Cover and bring to a boil over high heat. Once boiling, remove from heat and let stand covered for 1 hour.
  • Once soaked, drain the beans in a colander and rinse with cold water.

Prepare the stew:

  • Press the Saute button on the Instant Pot and select 6 minutes, then add the olive oil.  When the oil is hot, add the onion and carrot and cook for 5 minutes till softened. Add the garlic and red pepper flakes and cook 30 seconds longer.
    1 tablespoon extra virgin olive oil, 1 yellow onion, 2 medium carrots, 4 cloves garlic, 1/2 teaspoon red pepper flakes
  • Stir in the diced tomatoes, vegetable stock, herbs, bay leaf and salt. Add the beans and stir to combine.
    28 ounces fire roasted diced tomatoes, 4 cups vegetable stock, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 bay leaf
  • Lock the lid in place and select the Beans/Chili button or Pressure mode for 20 minutes. Note that the Instant Pot will take 10-15 minutes to come to pressure before the stew begins cooking. When the stew has finished cooking, release the pressure slowly or quick release. 
  • Remove the lid and select the Saute button. Taste and season with salt and pepper as needed, and add the Swiss chard and cook just until wilted, about 3 minutes. Serve with grated parmesan cheese if desired and enjoy!
    1 bunch swiss chard, salt and freshly ground black pepper, freshly grated parmesan

Notes

  • Pro tip: You can either soak the dried beans overnight, or you can use the quick soak method outlined in the recipe card below.
  • This is a fairly flexible recipe, so feel free to replace the Swiss chard with baby spinach or kale, add more red pepper flakes for extra spiciness, etc.
  • Do not top with parmesan cheese to keep this recipe vegan and dairy-free.
  • Store white bean stew in the refrigerator for up to 5 days or freeze for up to 3 months

Nutrition

Serving: 1serving, Calories: 125kcal, Carbohydrates: 21g, Protein: 7g, Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 550mg, Fiber: 7g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soups
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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